Fernhill House's own home grown veg used in
cookery masterclass

Wednesday 21st June, 2017

Vegetables
grown from seed in Fernhill House’s own potting shed and planted in its sensory
garden were used to help create a delicious pan-fried seabass dish as part of a
cookery masterclass hosted by award winning chef Chris Williams.

Hospitality
manager Chris, who has worked with Marco Pierre White and Heston Blumenthal in
the past, demonstrated how to create a simple yet stunning main course at a lunchtime
demonstration in the grounds this week.

An
organic and home grown produce enthusiast Chris, who grew the vegetables
himself from seed, wanted to incorporate as much of Fernhill House’s own
produce as possible in the dish – with many of the other ingredients grown
nearby.

Although
being the Midlands made sourcing the seabass locally a geographical
impossibility of course!
Fernhill
House’s own home grown produce included courgettes and courgette flowers, peas
and pea shoots, while among the locally sourced ingredients were potatoes and
tomatoes.

Chris
completed the masterclass with his own take on Eton Mess. The twist in his
variant, ‘Fernhill Mess’, is that is contained honey infused artisan gin.